1. Preheat the oven to 220C/450F. Stir together the flour, chopped rosemary, bicarbonate of soda and salt in a medium bowl. Make a well in the center, then add the water and Olé olive oil and gradually stir into the flour with a wooden spoon until a dough forms. Knead it gently on a work surface 4 or 5 times.

2. Divide the dough into 3 pieces, cover 2 of them with clingfilm and roll out the other on a sheet of baking paper into a 25cm round disc.

3. Lightly brush the top with additional Olé oilve oil and scatter small clusters of rosemary on top, pressing in slightly. Sprinkle with sea salt. Bake on a preheated oven tray about 8-10 minutes or until pale golden and browned in spots. Transfer the flatbread to a rack to cool, then repeat with the other rounds.

4. Flatbreads can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

This Bruschetta is great served as a starter before the main meal is cooked, It is ideal for large groups of people at parties; it looks lovely on a big platter and tastes delicious.Serves: 4Ingredients:
4 slices good country bread
1 large garlic clove, peeled
4 tablespoons Olé extra virgin olive oil
12 cherry tomatoes, quartered
1 ball buffalo mozzarella, roughly torn
12 pitted black olives
pinch of dried oregano
salt
8 Fresh Basil leaves

Directions:
1. Grill the bread, then immediately rub the garlic over one side and drizzle with half the Olé extra virgin olive oil
2. Combine the tomatoes, mozzarella, olives, oregano and salt in a bowl.
3. Divide between the grilled bread, drizzle with the remaining olive oil and top with basil leaves.
4. Serve and Enjoy!

Directions:
1. Heat butter and Olé extra virgin olive oil in large deep skillet over medium high heat until melted. Add chicken and cook for a few minutes on each side until browned. Cover skillet, reduce heat to medium low and cook for another 15 minutes.

2. When chicken has cooked for 15 minutes, add asparagus and cook for another 5 minutes. Remove chicken and asparagus and set aside.

3. Add mustard and cream to skillet, raise heat to medium and stir until combined and heated. Return chicken and asparagus to skillet and stir everything around until well-coated with sauce.

4. Place chicken and asparagus on warmed plates, drizzle any sauce left in the pan on top and serve right away.